Pumpkin Apple Streusel Muffins are the perfect cozy treat for fall mornings or anytime you want a little sweetness with a touch of spice. These muffins are filled with tender pumpkin and chunks of fresh apple, topped with a crumbly streusel that adds just the right bit of crunch. The combination of warm spices like cinnamon and nutmeg makes every bite feel like a hug in muffin form.
I love making these muffins when the air starts to get crisp because the smell that fills the kitchen while they bake is unbeatable. One of my favorite things is to slice an apple extra thin and tuck it right into the batter for a little surprise crunch. The streusel topping is my secret weapon—it makes the muffins look and taste extra special without much effort.
These muffins are wonderful on their own, but I like to warm one up and spread a little butter on top. It’s such a simple way to make breakfast feel special or to enjoy as a sweet snack with a cup of tea or coffee. Whenever I share these with family or friends, they’re always a hit, disappearing faster than I expect!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree—not pie filling for best texture and flavor. You can swap it with homemade pumpkin or even butternut squash puree if you like.
Apples: Fuji or Gala apples work great because they hold their shape and add a nice natural sweetness. If you prefer tart apples, Granny Smith works well too.
Oil: Vegetable oil keeps muffins moist, but melted coconut oil is a tasty alternative for a subtle flavor change. You could also use apple sauce to reduce fat, but muffins may be less rich.
Spices: Cinnamon and nutmeg are essential for that warm fall taste. Cloves and ginger add extra depth but are optional. Adjust amounts based on your spice preference.
Streusel Topping: The crumbly topping combines flour, brown sugar, cinnamon, and butter for crunch. You can add finely chopped nuts like walnuts for an extra nutty touch.
How Do I Get a Perfect Streusel Topping That Doesn’t Sink?
The streusel topping is the star for texture but can be tricky. Here’s how to get it just right:
- Mix the butter into the dry ingredients with a fork until the mixture forms coarse crumbs.
- Make sure your streusel isn’t too wet or too dry—it should hold together loosely when pressed gently.
- Sprinkle the streusel evenly and gently on top of the muffin batter—don’t press it down or it might sink.
- Bake immediately after adding the topping; waiting too long can cause it to blend into the batter.
- The butter melts during baking to create that crunchy, golden crust you want.
Following these tips, you’ll have muffins with a golden, crumbly top that contrasts the soft pumpkin-apple interior perfectly.
Equipment You’ll Need
- Muffin tin – a 12-cup muffin pan helps your muffins bake evenly and keeps their shape.
- Muffin liners – these make cleanup a breeze and prevent sticking.
- Mixing bowls – one for dry ingredients and one for wet to keep things organized.
- Whisk – helps blend wet ingredients smoothly without lumps.
- Fork or pastry cutter – perfect for mixing the streusel topping until crumbly.
- Cooling rack – lets muffins cool evenly so the bottoms don’t get soggy.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans to the streusel for a crunchy, nutty twist.
- Swap apples for diced pears for a softer, sweeter fruit bite.
- Mix in mini chocolate chips to add a touch of chocolate that pairs well with pumpkin.
- Stir in a teaspoon of ground ginger or pumpkin pie spice for extra warm flavor.
How to Make Pumpkin Apple Streusel Muffins?
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon ground ginger (optional)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups peeled, cored, and finely chopped apples (such as Fuji or Gala)
For the Streusel Topping:
- 3/4 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 22 to 25 minutes for baking. Plus, allow 5 minutes for cooling after baking. You can enjoy these muffins fresh out of the oven or at room temperature.
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
2. Make the Streusel Topping:
In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Add the melted butter and stir with a fork until the mixture becomes crumbly. Set this aside for later.
3. Combine the Dry Ingredients for the Muffins:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This will help evenly distribute the spices and leavening agents.
4. Mix the Wet Ingredients:
In another bowl, whisk the pumpkin puree, eggs, vegetable oil, sugar, and vanilla extract until smooth and fully combined.
5. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together until just combined, being careful not to overmix to keep the muffins tender.
6. Add the Apples:
Fold in the chopped apples gently to distribute them evenly throughout the batter.
7. Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
8. Add Streusel and Bake:
Sprinkle a generous amount of the streusel topping over each muffin. Bake in the preheated oven for 22 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
9. Cool and Serve:
Allow the muffins to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature, perhaps with a pat of butter or drizzle of honey.
Can I Use Frozen Apples Instead of Fresh?
Yes, you can use frozen apples, but make sure to thaw and drain them well to avoid excess moisture in the batter. Pat them dry with paper towels before folding into the mix.
Can I Substitute Pumpkin Puree with Something Else?
Absolutely! You can use butternut squash puree or sweet potato puree as a great substitute. Just make sure they’re smooth and not overly watery for best texture.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them wrapped tightly for up to 2 months and thaw before serving.
Can I Make These Muffins Gluten-Free?
Yes, swap the all-purpose flour with a gluten-free baking blend that includes xanthan gum. The texture might be slightly different, but the flavor will still shine through!
